Mash-off

Mashing-in Mashing-off Masking of odors Masks Masonite Mason number Masonry... 

Fig. 6. Temperatures for a three-mash method. The soHd line shows the temperature in the three-mashes that are boded. The dashed line shows the temperature in the rest or whole mash, as the temperature is brought from mashing-on to mashing-off...

Infusion Method. Infusion is a classic method for top-fermented beers and is used for ad British types. The whole mash is heated graduady from mashing-in to mashing-off with holding times for the degradation of protein and starch. No part of the mash is boiled and the malt, therefore, must be well-modified to assure the breakdown of ad soluble substances. Because no boiling takes place there is no physical breakdown of the malt, and consequentiy infusion is not as effective as decoction despite the better protection of the enzymes. 

Mixed Methods. These are combinations of decoction and infusion methods. The mashing-in can be at 35—40°C, whereupon a cook-mash is drawn which, after having been boiled, brings the temperature to 60—65°C. After being held here for some time the whole mash is slowly heated, first to about 70°C then, after a short pause, to mashing-off at 75—78°C. 

Wort. Wort is the Hquid drained off the mash tun containing maltose, a grain sugar derived from the conversion of starch during the mashing process by the action of the organic enzyme, maltase, found in badey malt. 

The dried malted barley is ground and mashed in a tub, after which the Hquid portion is drained off, cooled, and placed in the fermentor. After fermentation, a batch distillation system is usually used to separate the whisky from the fermented wort. The stiU consists of a copper ketde with a spiral tube or "worm" leading from the top. The dimensions and shape of the stills have a critical effect on the character of the whisky. The product taken off in the first part of the distillation is called foreshots (heads). The middle portion is the high wines and the last portion is the feints (tails). The middle portion is redistilled at the 140—160° proof (70—80%) range and matured in used oak cooperage. 

He answered me in a weak voice saying, "I am Ion, Priest of the Adytum, and I have borne an intolerable force. For someone came at me headlong in the morning and dismembered me with a sword and tore me apart, according to the rigor of harmony. And, having cut my head off with the sword, he mashed my flesh with my bones and burned them in the fire of the treatment, until, my body transformed, I should learn to become a spirit. And I sustained the same intolerable force."... 

The dry sodium salt of 5-methyloxazolidine-2,4-dione obtained as above is mixed with 100 parts of dry dioxane and 31.25 parts of allyl bromide are added. After boiling under reflex for 24 hours, decanting the solution and distilling off the dioxane under reduced pressure, the residue is dissolved in ether and the ethereal extract mashed with aqueous sodium bicarbonate as above. Fractionation of the residue after removing the olvent furnishes 3-allyl-5-methyloxazolidine-2,4-dione in 48.5% yield as a colorless oil BP 94°-95°C/11.75 mm nd20 = 1.47 1 0. 

ENZYMATIC LIQUEFACTION OF THE RAW MATERIAL. Mixtures of pectinolytic and cellulolytic enzymes are used. Together they bring about a stepwise degradation, with initial loosening and separation of the cell aggregates, then breakdown of the cell walls and finally conversion of cellulose to sugar. After liquefaction of the mash, the remaining solids are usually separated off in a decanter. 

Upon cooling, the liquor becomes supersaturated and aluminum hydroxide precipitates out in a reversal of the formation reaction. The solution is seeded with solid aluminum hydroxide to increase the precipitation rate. The hydrargillite formed is filtered off and washed. A large part of it is mashed and returned as seed for the following precipitation and the rest is carefully dried. Coarse particulate aluminum hydroxide is obtained, which can be processed by grinding and sieving to particulate particle size fractions between 10 and 100 pm. 

Slice the top off the garlic head, exposing the top of each clove. Place in a small baking dish (or on a sheet of foil). Drizzle with a small amount of olive oil and cover (or wrap). Bake for 45 to 60 minutes, or until garlic is tender. Let cool, then scoop cloves into a small bowl and mash. 

Suspend the acid, base and again acid washed solid support in DMDCS in toluene (5 % v/v), treat the suspension in an ultrasonic bath for 5 minutes and filter off the solvent after 24 hours. Mash with dried toluene and dried methanol under exclusion of water and dry the support material in a rotary evaporator under reduced pressure at 90°C. 

In the production of fruit juice, wine, beer, and other beverages, the raw juice is in a slurry (known as a mash ) with solid fruit. The juice is separated from the fruit by a combination of filtration and/or centrifugation. The separation operation is a cost trade-off the more powder, time, and wash water used, the higher the yield of juice, but the more costly the process. There are also trade-offs of clarity and yield. 

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